Pesce Spada Pasta

• coarse salt
• 12 lb medium pasta shell
• 2 12 lbs swordfish steaks, trimmed of skin and dark connective tissue
• 14 cup extra virgin olive oil
• 4 -6 garlic cloves, minced
• 1 medium zucchini, diced
• 12 pint grape tomatoes
• 6 scallions, chopped
• 1 cup fresh basil, torn or 14 cup fresh mint leaves, chopped
• 12 cup chopped fresh flat-leaf parsley
• 12 cup dry white wine
• fresh ground black pepper

1. Bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.
2. Meanwhile, cube the swordfish into bite-size pieces.
3. Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
4. Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
5. Add the garlic, zucchini, and tomatoes to the skillet; season with salt.
6. Keep them moving and cook 3 minutes.
7. Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
8. Return swordfish to pan along with the herbs.
9. Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
10. Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.

salt, pasta shell, swordfish, extra virgin olive oil, garlic, zucchini, grape tomatoes, scallions, fresh basil, parsley, white wine, fresh ground black pepper

Taken from www.food.com/recipe/pesce-spada-pasta-189481 (may not work)